Spring Rolls

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • Filling
  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 400 g / 13 oz pork mince (ground
  • pork), or chicken or turkey
  • 6 dried shiitake mushrooms soaked in
  • boiling water OR 8 fresh1
  • 11/2 cups shredded carrot
  • 11/2 cups (heaped) bean sprouts
  • 11/2 cups (packed) shredded green
  • cabbage (any type is fine)
  • 1 tsp cornflour / cornstarch
  • 11/2 tbsp Oyster Sauce
  • 2 tsp soy sauce (light or all purpose is
  • best, dark is also ok)
  • Spring rolls
  • 15 – 20 spring roll wrappers, defrosted
  • (21.5 cm / 8” squares) OR 35 - 40
  • small spring roll wrappers, or Egg Roll
  • wrappers to make Egg Rolls2
  • 2 tsp cornflour (for sealing rolls)
  • 1 tbsp water (for sealing rolls)
  • Oil for frying (I use vegetable) OR oil
  • spray for baking (I use canola)
  • Sweet and sour sauce
  • (makes ~ 2/3 cup)
  • 2 tsp cornflour/ cornstarch
  • 2 tbsp water
  • 1/2 cup apple cider vinegar
  • ⅓ cup brown sugar (adjust to taste)
  • 2 tbsp tomato ketchup
  • 2 tsp soy sauce

Directions

  1. Filling

  2. Heat oil in a skillet or wok over high heat.

  3. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

  4. Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky.

  5. Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open).

  6. Spring rolls

  7. Mix cornflour and water in a small bowl (for sealing the rolls).

  8. Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.

  9. Place the wrapper with the SMOOTH SIDE DOWN in a diamond position.

  10. ace a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour slurry to seal. They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.

  11. Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls.

  12. Heat on medium high until hot.

  13. Carefully fry about 4 to 5 spring rolls at a time, turning occasionally, until deep golden -around 2 minutes. Transfer to paper

  14. towels to drain.

  15. Repeat with remaining spring rolls. Serve with Sweet and Sour Sauce!

  16. Sweet and sour sauce

  17. Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 – 5 minutes).

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